Restaurants in Venice

The upscale pizzeria was created by Mara Martin, the chef at Da Fiore,
and her son, Damiano. Try the azazel pie with its layers of spicy
sausage, mozzarella, and chopped tomato.

Seafood specialties including homemade tagliolini with king prawns and asparagus.

Well-crafted dishes like house-made gnocchi with baby calamari and spider crab.

For a sumptuous meal with a view of the lagoon, take the free speedboat to the San Clemente Palace hotel and enjoy a decadent dinner of ginger-flavored risotto, followed by scorpion fish.

Chef Corrado Fasolato uses fresh regional ingredients for his innovative dishes such as a delicious pear-and–sheep-ricotta mousse with raspberry gelée and red-wine sorbet.

It started out as a neighborhood wine bar, but over the years, Da Fiore has become an international favorite.

A neighborhood restaurant where Isabella and Dino, the owners, feed you well (incredible baccalà).